100 Year-Old Pie Crust (Pastry Dough)

Total Time
Prep 10 mins
Cook 0 mins

This recipe is one for the ages. The crust is flaky and flavorful. Delicious for any kind of pie your heart desires. Makes enough for 4 8-inch pie crusts or about 3 9-inch crusts. Can be used for topping, lattice top, cut-outs, etc.


  1. In a large mixing bowl using a pastry cutter, mix flour, shortening, sugar and salt until crumbly.
  2. In a separate bowl, mix egg and water. Add to flour mixture using the pastry cutter.
  3. I have also used a food processor and a dough blade on pulse for each step.
  4. Cover tightly with plastic and chill until ready to roll out.
Most Helpful

Awesome pie crust!! Great flavor..easy to roll out. I make three balls rather than four. Freezes well, too. Thanks for sharing this pie crust recipe with us.

jrbennett March 13, 2010

I love this pie crust recipe!! It definitely reminds me of the pastry crusts my grandmother would bake when I was a little girl. The crust was extremely flaky and moist. I followed the recipe exactly as written. I used the recipe for a peach pie and was very pleased with the outcome. I have also tried a recipe using butter and shortening but I'll continue using this recipe as this crust was flakier than the recipe with butter. This is a definite keeper. Thank you!

fwill5rn September 27, 2016